Mexican · Dessert
Mexican Baked Bread Pudding with Peach and Cinnamon
A Mexican-spiced take on bread pudding, built light: torn white bread and juicy peach are soaked in a cinnamon-vanilla custard, laced with cocoa for fibre, studded with fresh raspberries and baked until just set, then finished with a spoon of cool Greek yogurt.
$1
15 minsPrep
29 minsCook
54 minsTotal
EasyLevel
Nutrition per serving
194Calories
9.7gProtein
4.1gFat
31gCarbs
14.2gSugar
4.4gFiber
205mgSodium
76mgChol
1.4gSat Fat
319mgPotassium
145mgCalcium
2.2mgIron
0.5mcgVitamin B12
8.8mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Belgian Witbier
local
Café de Olla
international
vegetarian
sweet-spot
Instructions
1
Heat the oven to 180°C (350°F). Lightly butter-free spray or wipe two 180ml ramekins and tear the white bread into rough 2cm cubes, toasting them on a tray for 5 minutes until just dried out.
2
Whisk the skim milk, whole egg, egg white, brown sugar, cinnamon and vanilla extract together in a jug, then whisk in the cocoa powder until fully dissolved with no lumps.
3
Divide the toasted bread cubes and diced peach between the two ramekins, pressing down gently so the bread is evenly distributed.
4
Pour the milk-egg mixture slowly over the bread in each ramekin, pressing the bread down once more so it soaks up the custard; leave to stand for 10 minutes.
5
Scatter the raspberries over the top of each pudding, pressing a few gently into the custard so they don't scorch.
6
Place the ramekins on a tray and bake for 28-30 minutes until puffed, golden on top and just set with a slight wobble in the centre.
7
Rest for 5 minutes, then top each pudding with a spoonful of Greek yogurt just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g torn into cubes, lightly toasted white bread
- 2.5 oz70g diced peach
- 3.2 oz90g skim milk
- 7/87/8 eggs, beaten (40g)
- 5/85/8 egg whites, beaten (20g)
- 0.4 oz12g brown sugar
- 0.1 oz2g cinnamon ground
- 0.1 oz3g vanilla extract
- 0.2 oz6g cocoa powder
- 1.6 oz46g whole, scattered over just before baking raspberry
- 0.7 oz20g spooned on to serve greek yogurt
